Szechuan Chicken Thighs

Author: Kathy Schowe

Print

With ImageWithout Image

Szechuan Chicken Thighs

ingredients:

• 6  chicken thighs
• 5 cloves garlic crushed
• 2 tablespoons  freshly grated ginger
• 2 teaspoons Chinese Five Spice powder
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger 
• 1 tablespoon sesame oil
• 1 tablespoon Szechuan pepper
• 1 quart  chicken broth
• ½ cup  rice wine vinegar
• ½ cup mirin
• 3 tablespoons soy sauce
• 1 orange zested
• 1 bunch  chopped scallions
• salt & pepper

instructions:

How to cook Szechuan Chicken Thighs

1. Dust the chicken thighs with Chinese five spice, garlic powder, ground ginger, salt & pepper.
2. Salute the Szechuan peppercorns in a dutch oven over medium heat in the sesame oil until they are fragrant. Remove and discard the peppercorns.
3. Add the thighs to the hot pan and brown quickly. Remove and let rest.
4. add onion and ginger to oil in pan and saute for 10 minutes, then add in garlic.
5. Add the rice wine vinegar, miring, soy sauce, and thighs. Cover with chicken broth.
6. Add orange zest to pot and cover.
7. Bake at 350° for 30-40 minutes.
8. Serve over sticky rice.

NOTES:

Serve over sticky rice and garnish with chopped green onions and sliced onions!

Created using The Recipes Generator